Bring a large pot of salted water to the boil. Blanch the kale in the hot water for 2-3 minutes, until bright green and tender. Remove with a slotted spoon and drain. Use this water to cook your pasta.

Heat olive oil in a large skillet over medium heat. Add the sausages and cook, breaking them up into small pieces with a spatula, until browned, about 10 minutes. Add the garlic and chili flakes and sauté until fragrant, about 2 minutes.

Meanwhile, when the reserved cooking water is boiling, add the pasta and cook until al dente, see package for cooking time. Somewhere between 8-12 minutes for wholegrain pasta. Drain, reserving ½ cup cooking water.

While the pasta cooks, add the kale to the sausage in the skillet and sauté for 2-3 minutes. Add the broth, stirring and scrapping the brown bits from the pan.

Add the cooked pasta and parmesan cheese and toss until combined. If a bit dry, add a little of the reserved cooking liquid from the pasta.

Serve with a fresh grinding of pepper and another sprinkle of parmesan cheese.